Pasta carbonara
Authentic Italian carbonara is all about simplicity and top-quality ingredients — its heart is egg yolks. OVOBOX liquid egg yolk is made for such classics — no preservatives and always the perfect consistency. This is crucial when your goal is to create a perfectly creamy sauce that coats the pasta and blends with parmesan and pancetta. If you’ve avoided making carbonara before, try our recipe and see that it’s not as difficult as it seems!
Ingredients (for 2 servings)
- 200 g spaghetti (see: homemade egg pasta)
- 60 g OVOBOX liquid egg yolk
- 40 g grated Pecorino Romano cheese
- 80 g smoked bacon (you can also use guanciale or pancetta)
- freshly ground black pepper
Preparation:
- Cook the pasta al dente.
- Cut the bacon (or guanciale/pancetta) into thin strips and slowly fry in a dry pan until crispy.
- In a bowl, mix OVOBOX liquid egg yolks with grated cheese and pepper.
- Drain the pasta, but reserve some of the cooking water for later.
- Combine the hot pasta with the bacon (or guanciale/pancetta) and remove from heat.
- Add the yolk and cheese mixture, stirring vigorously. Thin with a little pasta water if needed.
- Serve immediately—with extra cheese and pepper.
